Taking camp cuisine to the next level

Kevin Matty, store manager at Gander Mountain in Mentor holds a backpacking stove. Also shown is a table top grill and a dutch oven as well as coolers.

The physical rigors involved in camping are sure to stir up appetites often satisfied with basic meals cooked over an open fire, or, if preferred, somewhat fancier food fare.

Depending on one’s preference, a long day in the woods can end with a pot of beef stew cooked in a Dutch oven over an open fire, or with such dishes as fettuccine alfredo and creme brulee whipped up by simply adding prepackaged meals to a pot of water boiling on a table top or backpack stove.

“Camp cooking can be as easy or intricate as a camper would like,” said Steve McGrath, marketing director of Camp Chef, a Utah-based manufacturer of products offering a variety of ways to cook for outdoor gatherings. “The trend right now is toward more gourmet, which requires better equipment and prior planning.

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“As the creature comforts of camp have progressed so have the palettes ... gourmet or sophisticated doesn’t mean it has to be difficult, though. Preparation at home will make all the difference in camp. Spend the time where you have all the tools and time to get things sliced, diced and prepared.”

One of her favorite meals cooked a la kettle is the Mountain Man Breakfast, comprised of eggs, ground sausage, cheese and hash browns.

Another specialty she enjoys is Southwest chicken, using onions, black beans, chilies and other ingredients.

Barmess noted that newer equipment allows campers to bring along more perishable foods without fear of spoilage.

Gander Mountain sells a PermaChill cooler that can hold ice intact for up to 10 days.

“Space concerns always play into what campers can take with them, though I have seen some diehards take trailers full of camping and cooking gear,” McGrath said. “The term ‘glamping’ (glamour camping) has come into style over the last few years, with luxury tents, sleeping accommodations and even food cooked in a camp. I have taken a pellet smoker to camp, and if you think ribs taste good at home, you should try them at camp sometime.”

Those who prefer neither to spend a lengthy amount of time on preparation nor carry along special equipment still have several options available to them.

In such cases, power bars, MREs (meals ready to eat) and freeze-dried foods are popular items.

Heaters Meals, offered by Cabela’s, an international company selling outdoor equipment, are “cooked” by adding salt water included in the package to a heating pad and closing the food back in the box. The reaction from the pouch heats the meal.

One aspect of cooking while camping that shouldn’t be ignored is bear safety, Barmess said.

“You have to remove any trace of food from the campsite,” she said. “It has to be spotless.

You have to get rid of odors through cleaning, and even trash with food smells.”

About the Author

Jean reports on feature stories across the area as well as Geauga County community and school district news. Reach the author at jbonchak@news-herald.com
or follow Jean on Twitter: @JBonchak.